Patch Talks Turkey With Butterball Turkey Talk-Line Expert

NAPERVILLE, IL — Matchbox car stuffing, broken ovens, how to thaw, how to roast: Karen Wilcher has heard just about everything in her 13 years as a Butterball Turkey Talk-Line Expert. Wilcher, is one of more than 50 experts who helms the lines at the Naperville call center, fielding thousands of calls (and emails and texts and social media queries) each Thanksgiving season.

Patch shared some questions with Wilcher about what it's like to work at the Butterball Turkey Talk-Line. Wilcher, who earned a bachelors degree in restaurant management at the University of Illinois at Urbana-Champaign, has also worked at The Westin Chicago, Cooking Light Magazine, The Quaker Oats Test Kitchens and The Levy Organization.

Patch: How many calls do you field on Thanksgiving?

Wilcher: The Butterball Turkey Talk-Line began in 1981 with just six operators that fielded 11,000 calls that season. Since then, Turkey Talk-Line experts have assisted millions of holiday hosts. There are now 50+ Talk-Line experts who answer calls, texts, email, social media, live chats and more! This year, the Turkey Talk-Line will be open from 6am-6pm CT on Thanksgiving Day. The day after Thanksgiving, the Turkey Talk-Line is available between 8am-6pm CT.

Patch: Do you have any particularly memorable calls?

Wilcher: One year, I had a caller who was trying to put together a Thanksgiving dinner for their family, but without their mom, who had recently passed away. Their mom had always been the one who cooked everything with so much love and made it all feel magical. As we talked through the details, we figured out the perfect size turkey and the best way to prepare the meal in a way that would honor their mother’s memory. It was such a deeply moving moment, and I could hear the relief and warmth in the caller's voice as they felt more confident and supported. It really touched my heart to be a small part of something so meaningful.

We have heard so many wonderful stories throughout the years, that we decided to partner with StoryCorps Studios to create the National Thanksgiving Archive this year. Consumers can sign up to participate and tell their favorite Thanksgiving memories or stories. Additionally, if they would like, can even have their recorded story added to the Library of Congress, so people can listen to it for many years to come. We are so excited about this partnership and the recording of memories and traditions that make us excited to celebrate year after year. You can visit Butterball.com or storycorps.org/nationalthanksgivingarchive to learn more about how to participate!

Patch: Are there any funny calls that stand out?

Wilcher: A caller shared with us a stuffing recipe that included a matchbox car. Her son parked his car in the "big garage" and unbeknownst to the rest of the family, that garage was the stuffing in the cavity of the turkey. Little Johnny's addition to the recipe was not discovered until the turkey was being carved at the table!

Patch: Have you ever had to field a serious turkey emergency?

Wilcher: I had a caller in a panic because their oven had stopped working just as they were about to put the turkey in. I asked a few questions and discovered that they had access to a pellet grill with temperature control capabilities. I then directed them with all the information needed to grill their turkey. Crisis averted!

Patch: Do you make your own turkey for Thanksgiving? Do you like turkey? Has working there changed how you feel about turkey?

Wilcher: Like all the staff at the Turkey Talk-Line, I work every Thanksgiving, so I don't make the turkey for our family dinner—that honor goes to my wonderful sister. However, since working for Butterball, I've learned that turkey is a great dish to enjoy year-round. I always make sure to stock up on a few turkeys when they’re on sale, keeping them in my freezers for meals throughout the year. In fact, I've even added grilled turkey to our family’s 4th of July menu!

I truly love working at the Turkey Talk-Line because it’s always a learning experience. Every call brings new insights, adding to my growing arsenal of knowledge. I also enjoy talking to so many different people and hearing about the unique ways families celebrate Thanksgiving. It’s always so inspiring to see the diversity of traditions!

Patch: What’s the best piece of advice you can share for someone making their first turkey?

Wilcher: My best piece of advice for anyone making their first turkey, whether you're a beginner or an experienced cook, is to plan ahead. Make a list, create a timeline, and stick to it. Preparation is key, so try to do as much as possible in the days leading up to your celebration.

On the big day, don't forget to use a timer and a thermometer. They’ll be your best friends! A timer will ensure you don’t forget about your dish, even with all the distractions of Thanksgiving Day. And a thermometer takes the guesswork out of determining if your turkey is done, helping you keep it juicy and perfectly cooked.

Patch: What’s the most frequent question you get from callers?

Wilcher: Our most common question is when and how to thaw your turkey. Other common questions include how to roast a turkey, checking for doneness and what to do with leftovers.

Patch: Anything else you would like to share?

Wilcher: All 50+ Talk-Line experts have a background in food (nutritionists, food scientists, chefs, food stylists, etc.). Each Talk-Line expert also goes through Butterball University prior to our opening on November 1st, in which the senior experts walk through the turkey cooking process as well as how to respond to various phone calls throughout the holiday season.

Wilcher also included the following tips that you may find helpful for your Thanksgiing preparation.

How to thaw a turkey:

• Thawing your turkey in the refrigerator requires one day of thawing for every 4 lbs of turkey (not counting Thanksgiving Day) to ensure it’s ready to put in the oven on November 28. If you forget to thaw, you can use the cold-water method for thawing, which is a faster method and requires 30 minutes per pound. Remember, a thawed turkey can stay in the fridge (40 degrees F or below) for up to four days before cooking.

How to roast your turkey:

• Preheat oven to 325° F. Drain juices and pat dry with clean paper towels.
• Place turkey breast-side-up on a flat rack in a shallow roasting pan 2 to 2½ inches deep. If you don’t have a flat rack, try an aluminum ‘foil coil’ to elevate the turkey off the pan.
• Turn the wings back to hold the neck skin in place (tucking the wings will help stabilize the turkey in the pan and when carving). Brush or spray the skin lightly with avocado or vegetable oil to give the turkey that nice golden-brown color.
• If you’re going to stuff your turkey, do so right before you put it in the oven.
• Place your turkey in the oven.
• Use a meat thermometer to make sure you are cooking your turkey to the desired temperature (see done temperatures below).

How to check for doneness:

• Use a meat thermometer to make sure you are cooking your turkey to the desired temperature. Look for 165 degrees in the stuffing, 170 degrees in the breast and 180 degrees in the thigh. 
• Our new Cook from Frozen Premium Whole Turkey (in select markets) is properly cooked when it reaches 170 degrees in the breast and thigh.

How to use leftovers:

• Leftover turkey should be separated from the bone, stored in airtight containers and put into the fridge within two hours after serving. Leftover turkey will be good for up to three days in the refrigerator or three months in the freezer.
• Butterball.com has tons of delicious leftover turkey recipes to choose from! Two great ones include the Stuffing Waffle Sandwich and Turkey Tortilla Pizzas.